Punjabi Lobia Masala Curry is a classic North Indian dish, perfect for vegetarians. Packed with protein and rich in flavour, this black-eyed peas curry is easy to make and pairs wonderfully with rice or roti. Let’s dive into the recipe!
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Essential Ingredients for Punjabi Lobia Masala Curry
Black-eyed peas (Lobia) – Lobia is a star ingredient in the dish. Beans give a hearty, protein-packed base for the curry. Be sure to soak them for quicker cooking.
Onions – The onions should be finely chopped for a smoother curry base. You can also blend them for a more uniform texture in the curry.
Tomato Puree – Fresh ripe tomatoes are best for puree, but canned tomatoes or tomato puree can also be used. If using fresh. Grind them in a blender until you get a smooth puree.
Ginger-Garlic Paste– Homemade ginger-garlic paste adds better flavour, but store-bought is convenient and works fine.
Green chillies –Chilli adds a kick and a burst of spice, adjust it to taste depending on your preferred heat level.
Spices (Turmeric, Cumin, Coriander, Red Chili Powder, Black Pepper Powder, Garam Masala)– Feel free to adjust the amount of red chilli powder, or garam masala to suit your preferred spice level.
Oil- Traditionally, mustard oil is used for a more authentic Punjabi taste, but you can substitute it with vegetable oil, olive oil, or ghee for a milder flavour.
Fresh Coriander Leaves– Fresh coriander leaves add flavour and colour to the dish.
Optional Ingredients:
Bay Leaf, Clove& Cinnamon: Adds subtle flavour and aroma to the rice.
Kasuri Methi: Provides a warm, aromatic touch.
Fresh Coriander: For garnishing, add colour and a burst of freshness.
How To Make Punjabi Lobia Masala Curry
- Soak the black-eyed peas overnight (for at least 6 hours) to ensure they cook faster and more evenly. If you’re short on time, use 1/4 tsp baking powder to speed up the process.
- Heat 2 tbsp mustard oil in a pan on medium heat.
- Add 1 tsp cumin seeds, 1/4 tsp Asafoetida, 1/2 tsp Fennel Seeds, 1 Bay leaf, 1-inch cinnamon stick, 1 black cardamom and 2 cloves and saute for a few seconds.
- Add the 2 medium-sized chopped onions and sauté until they turn translucent.
- Add 1 tbsp ginger-garlic paste, 1-2 chopped green chilli, salt to taste, 1/2 tsp turmeric powder, 1 tsp coriander powder and 1/2 tsp red chilli powder, mix well and Fry until the raw smell disappears.
- Sprinkle water to prevent the spices from burning.
- Add 1 cup pureed tomatoes and cook until the oil separates from the masala (about 5-7 minutes).
- Stir to prevent the spices from burning.
- Add Lobia to the masala and mix well.
- Add black pepper powder and cook for 3-4 minutes while stirring occasionally.
- Now add water and garam masala, and mix well.
- Close the Lid and cook over low flame for 3-4 whistles or until the labia is soft but not mushy.
- Allow the pressure to release naturally and Open the lid.
- Add crushed kasuri methiStir well.
- Adjust the consistency, add water if required, and adjust the salt, and chilli as per taste.
- Punjabi Lobia Masala Curry is ready to serve!
- Garnish with fresh coriander.
- Serve hot with steamed Rice, Chapati, or Naan.
Reasons to LOVE This Recipe💖
Protein-rich: Lobia (black-eyed peas) are a great plant-based protein source, making it hearty and satisfying.
Versatile: Pairs perfectly with roti, rice, or even bread for a fulfilling meal.
Easy to make: Simple ingredients and quick preparation time, perfect for a busy day.
Health benefits: High in fibre, iron, and antioxidants, making it a nutritious choice for all.
Comforting: A warm, hearty dish that feels like a hug in a bowl!
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Tips for Perfect Punjabi Lobia Masala Curry
- Soak the peas overnight: Soaking the black-eyed peas overnight ensures they cook quickly and evenly. If you’re short on time, you can use a pressure cooker or instant pot to speed up the process.
- Adjust spice levels: If you like it mild, reduce the number of green chillies or omit the red chilli powder. You can always add more later if you want extra heat.
- Garnish with yoghurt: For richness, top your curry with a dollop of plain yoghurt before serving.
- Use fresh spices: The flavour of freshly ground spices makes a big difference in the final taste. use whole spices and grind them at home for the best flavour.
🥣 Storing Suggestions
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Keep in a freezer-safe container for up to 3 months.
- Reheat: Heat on the stovetop or microwave, adding water to adjust consistency.
- Thawing: In the fridge overnight or use the microwave’s defrost setting.
FAQs About Punjabi Lobia Masala Curry
Yes! If you don’t have a pressure cooker, you can cook the black-eyed peas in a regular pot, but it will take longer (about 45 minutes to 1 hour). Just make sure to keep an eye on the water level.
Absolutely! This curry tastes even better the next day, as the flavors have more time to meld together. Store leftovers in an airtight container in the fridge for up to 3 days.
You can swap black-eyed peas with other beans like chickpeas or kidney beans, though cooking times may vary.
🧾Recipe Card
Authentic Punjabi Lobia Masala Curry – Easy Black-Eyed Peas Recipe
Materials
- 1 cup black-eyed peas soaked overnight
- 2 tbsp Mustard oil
- 1 tsp cumin powder
- 1/4 tsp Asafoteda
- 1 bay leaf
- 2 cloves
- 1 black cardamom
- 1 inch cinnamon stick
- 2 medium onions finely chopped
- 2 ripe tomatoes pureed
- 1 tsp ginger-garlic paste
- 1-2 green chilies finely chopped (adjust to your spice preference)
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- 1/2 tsp red chili powder optional
- Salt to taste
- 1/4 tsp black pepper
- 1 tsp Kasuri Methi
- Fresh coriander leaves chopped (for garnish)
- 1/2 tsp Fennel seeds
Instructions
- Soak the black-eyed peas overnight (for at least 6 hours) to ensure they cook faster and more evenly. If you're short on time, use 1/4 tsp baking powder to speed up the process.
- Heat oil in a large pan on medium heat, add cumin seeds, Asafoetida, Fennel Seeds, Bay leaf, cinnamon stick, and cloves and saute for a few seconds.
- Add the chopped onions and sauté until they turn translucent.
- Add ginger-garlic paste, 1-2 chopped green chilli, salt, turmeric powder, coriander powder and red chilli powder, mix well and Fry until the raw smell disappears.
- Sprinkle water to prevent the spices from burning.
- Add the pureed tomatoes and cook until the oil separates from the masala (about 5-7 minutes).
- Stir to prevent the spices from burning.
- Add Lobia to the masala and black pepper powder and cook for 3-4 minutes while stirring occasionally.
- Now add water and garam masala, and mix well.
- Close the Lid and cook over low flame for 3-4 whistles or until the labia is soft but not mushy.
- Allow the pressure to release naturally and Open the lid.
- Add crushed kasuri methiStir well.
- Adjust the consistency, add water if required, and adjust the salt, and chilli as per taste.
- Punjabi Lobia Masala Curry is ready to serve!
- Garnish with fresh coriander.
- Serve hot with steamed Rice, Chapati, or Naan.
Notes
- Soak the lobia overnight or at least 6-8 hours to reduce the cooking time.
- You can also use canned Lobia for convenience but ensure rinse them well.
- The onions, tomatoes, and spices should be cooked on medium heat until they release their oil and the gravy thickens.
- This step ensures a deeper flavour.
- You can also add a bit of cream or ghee at the end for a richer flavour. Some people also like to add a few green chillies for extra heat.
Serving Suggestions
Punjabi Lobia Masala Curry goes perfectly with steamed basmati rice, Jeera Rice, Paratha, naan, or roti. You can also serve it alongside a refreshing cucumber raita, Boondi Ka Raita or salad.
Punjabi Lobia Masala Curry is a quick, healthy, and flavorful dish perfect for busy weeknights or special family dinners. Try this recipe today and enjoy a taste of Punjabi cuisine in your home!
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